My newborn gluten-free banana bread just hit a home run!
Perfect for breakfast: minimally and naturally sweetened; it relies on the natural sweetness of the bananas.
I looked around me in my daughter’s kitchen, after the children asked me to make a banana treat. I was intent on making a very high fiber bread that would promote… regularity (a perennial quest, for many of us), even while it tastes fantastic.
My gluten-free banana bread may well be the answer to your lower carb prayers!
My daughter, and indeed, all my children, have a super healthy pantry, just as I do, so finding what I need to make the healthiest treats is no trouble ever.
I just threw all my ingredients in a bowl, mixed, poured, baked and prayed.
It’s the best! It is so nutritious that you can very easily make it a significant part of your meal: a nice slice of my gluten-free banana bread with a smear of butter, cream cheese or nut butter makes a terrific breakfast. And with a big salad or soup, it will make the perfect meal.
Both the oats and the flax give the gluten-free banana bread its hearty flavor and texture. Oat is the dream grain, in every respect. Flax is a nutritional powerhouse, with a mild and unobtrusive flavor, and very inexpensive. And the optional touch of cocoa gives it its deep dark color and added zing.
- 2 cups old fashioned oats
- 2 pouches Levana Nourishments Vanilla Bean
- 2 cups flax meal
- 2 cups almond meal, not blanched (If you can't have nuts, substitute more flax meal and more oats, 2 cups total)
- 1/2 cup pure maple syrup (Sugar-Restricted: 1/3 cup stevia or truvia)
- 1/2 cup almond or coconut milk
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- 1 cup coconut oil or extra light olive oil
- 1 cup unsweetened shredded coconut
- 4 very ripe bananas
- 1/2 cup chopped nuts, optional
- 3 tablespoons cocoa powder, optional
Preheat the oven to 350*F
Mix all ingredients by hand thoroughly in a bowl, breaking up the bananas as you go to blend them in. Mix only until combined.
Pour the batter into two greased loaf pans. Bake for 1 hour.
Muffins: Pour the batter into 2 dozen muffin molds, and bake at 350*F for about 40 minutes, or a little longer, until the tops spring back when pressed.